Thursday, October 10

Fig, Duck Confit, & Mixed Green Salad



Fig season pretty much came and went this year without me noticing. We've been doing a lot of traveling lately and our weekly trips to the farmers market have been much more infrequent, thus we've been eating much less seasonal produce. I was able to find a remaining basket of perfect figs and put it to use in this Parisian salad. The sweet caramelized fruit, rich duck (leftover from this recipe), and peppery greens perfectly compliment each other. We ate this as an early dinner (on the table 15 minutes after we came home from work) with a bottle of wine and a nice buttered baguette and it transported us back to France.


Mixed Green Salad with Duck Confit & Caramelized Figs:
  • In a small bowl, whisk together 1 minced shallot, 1 tsp. Dijon mustard, 1 tbsp. red wine vinegar, 1 tbsp. balsamic vinegar, salt, and pepper.
  • Slowly whisk in 1/4 c. extra virgin olive oil and set aside.
  • Meanwhile, heat 1 tbsp. duck fat* in a small skillet over medium-high heat.
  • Halve 6-8 figs and cook, flesh side down, for a few minutes until starting to caramelize.
  • Toss 3-4 large handful of wild arugula and 2 heads of chopped endive, cores discarded, in a bowl with some of the dressing.
  • Scatter the figs on top and the meat from 2 legs of duck confit.
  • Drizzle a little more dressing on top and serve.**

Serves two (main course)
Serves four-six (appetizer)
*Or butter or oil.
**You can also add a little goat cheese or blue cheese if you want.